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Slice of Wednesday: Choc Caramel Slice

 

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This is not a fancy slice. Or a tricky one. It doesn't photograph particularly well and looks much the same on your friend's beaten up old chopping board as on a pretty plate. 

Because this one is not about appearances. 

It's the go-to. The old-school. The one your eyes follow if someone carries it into morning tea. The one that sells out first at the fete.

I'm sure you've made it before, you probably even have the recipe handwritten in an exercise book in your fourteen-year-old handwriting. 

If you ever lose that book, you know you can come back here and find it.

(Better still, commit it to memory. Really. A slice like this is important, I'm sure you'll agree.)

 

 

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I'm sharing my Mum's kitchen at the moment, which means I might at any time stumble across heirlooms like this: the tin I cooked my very first slice in

It's so beaten up, it's made so many countless slices, it's so awesome. 

I made a grave error of timing with this one though: it was not at all set when I needed to leave to take it to a friend's place.

 

 

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I covered it with foil and put it on the passenger's seat and it still wasn't set when I arrived a full four minutes later. Darnit.

 

 

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I stuck it in her freezer and pulled it out forty-five minutes and two cups of tea and about sixteen serious belly laughs later.

Did not look so pretty.

 

 

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But really, as I said at the beginning, no one cares what this one looks like. It's chocolate caramel slice, a happy-dance in a mouthful.

Choc Caramel Slice

Base:

1 cup plain flour

Half cup coconut

Half cup brown sugar

125g butter, melted

Method:

Melt the butter and stir in all the other base ingredients. Press into a slice tin (approx 18 x 28cm) and bake for 15 mins on 180deg C.

Caramel:

1 tin condensed milk

60g butter

2 tbsp golden syrup

Method:

Stir all caramel ingredients together in a saucepan over a low heat until butter is melted and ingredients are amalgamated. Keep stirring for about 6 minutes or until the caramel changes colour to golden. Pour/spread over base and bake for 8 minutes on 180deg C.

When the caramel had cooked and cooled slightly, spread with a melted 200g block of milk or dark chocolate. Allow at least 2 hours to set in the fridge, but heck, the freezer for 45 mins worked for me. 

Best shared with girls you adore if at all possible.

 

 

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xxx

8 Comments on “Slice of Wednesday: Choc Caramel Slice

Melissa
March 15, 2012 at 12:51 am

Oh my! That looks so delish! This one is getting made this weekend!

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Andrea
March 15, 2012 at 9:06 am

Slice sounds great, will have to try it out. Have finally managed to procure all the ingredients needed for the hedgehog you posted a while ago (poor Germans, struggling to find the right stuff on our supermarket shelves. I’m always glad when you require “plain” flour rather than self-raising because I hate having to figure out how much baking powder or whatever to add), so the hedgehog will get made first. Then this one maybe… since I’ll have an open tin of condensed milk anyway… German tins are 340 ml, so for the hedgehog I’ll need more than one… I’m very glad you’re back on-line, really missed you!
Andrea in Oberursel

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Tracy
March 15, 2012 at 10:19 am

There’s nothing quite like a good piece of caramel slice. I might even have all the ingredients in the house. And a little pixie-faced neice to make it with….

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Elaine in KY
March 15, 2012 at 10:50 am

I’ve never made a slice, but this one looks easy and so delicious!! Here’s a link for a new twist on a scone. Since you like to bake I thought you might enjoy it. Look around the MGCC blog–they have some really unique and delicious recipes!
http://www.mennonitegirlscancook.ca/2012/03/cinnamon-bun-scones.html
~~Elaine

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serena
March 16, 2012 at 7:56 am

Yep I’m off to an undercover wear party tomorrow reckon I’ll take one of these along…..looks like a crowd pleaser to me! Thanx!!!!xx

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I have to confess to NEVER having made millionaire shortbread (that’s what we call it in the UK, is that an international term?!) as I have always thought it far too long-winded a slice to make.. What’s with a several step process for a slice – when you can make a single step process slice and be eating it sooner! Must admit that you make this look quite straightforward so I will endeavour to make this soon! Hope you are all well and settled in your new (and final?) home, please email or text me your new number and I’ll call you soon (or call me!) Lots of love to all xxxx

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Serena
April 19, 2012 at 8:56 pm

I have to say this slice is sublime. My partner and teenager and his friends loooooove this slice. Thanx soo much for the recipe!

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isavoyage
January 29, 2013 at 4:06 am

I HAVE to make this soon! But how big is a tin of condensed milk? I live in France and have no idea what an Australian tin can be. Looking forward to your answer! Thanks in advance 🙂

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